Cream cheese dried fruit bread recipe (2024)

FAQs

Can you add dried fruit to bread? ›

Dried fruits are a delicious and nutritious addition to baked goods, such as cakes, bread, muffins, and cookies. Here are some tips for using dried fruits in your baking: Rehydrate the fruits: Dried fruits can be quite hard and dry, so it's often a good idea to rehydrate them before adding them to your baked goods.

Lubricate With Oil. One of the easiest ways our bakers follow to make bread soft and fluffy is by using 1-2 tablespoons of lubricant/fats such as vegetable oil to wet the ingredients.

Whether you eat white bread, wheat bread, gluten free bread, grain free bread.. they all work great! The toast is simply a vehicle for the delicious flavors! Toast the bread. Last, spread out the cream cheese and arrange the toppings as quickly or neatly as you'd like!

If you plan to cook or bake with dried fruit, soaking it first will keep it plump and moist. It also prevents the fruit from absorbing excess liquid from the recipe. It's a small step, but one that can make a real difference in the final quality of the dish.

The drying process also concentrates the natural sugars in fruit. So, when you eat dried fruit, a lot of sugar-heavy calories enter your system very quickly. (It also doesn't help that many dried fruit products have added sugar, too.) “It just means we really need to be mindful while eating dried fruit,” says Czerwony.

Before adding chopped dried fruit to a cake or bread batter, toss it with some of the flour called for in the recipe. This will keep it from sticking together and sinking to the bottom of the batter. There are other types of dried fruit available. Try some today, and throw in some nuts, too, for a little extra texture.

There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.

The spongy texture and moist flavor that oil creates can be a boon to certain recipes. Not to mention oil is cheaper and easier to work with. Butter will always provide superior flavor and that melt-in-your-mouth texture. In many recipes, combining the two gives the best of both worlds.

Perfect Your Yeast Levels

Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

Cream cheese that has been continuously refrigerated can last for several weeks. “Cream cheese packages that haven't been opened can be used for up to two to three weeks past their best by date,” Edwards says. “Once opened, it's best to use cream cheese within ten days.

When not to eat cream cheese? ›

As a dairy product, cream cheese can spoil or become a breeding ground for bacteria like Salmonella if it sits out for too long or isn't chilled properly. If your cream cheese has been out for more than two hours, throw it out.

Bottom Line. While most baked goods can be left out at room temperature, there are some exceptions. Always store cakes with fresh fruit, whipped cream or cream cheese frosting in the refrigerator along with breads featuring meat or hard-boiled eggs.

Sprinkle the dried fruit and candied peel on the surface of the dough and lightly knead until the fruit is incorporated into the dough.

When using dried fruits, you have to think about the amount that you are using. ¼ cup of dried fruit will have all of the flavor, nutrients, and calories as one cup of fresh. Just because they are smaller, it doesn't mean that everything is smaller.

Fresh vegetables such as peppers and cherry tomatoes work really well in bread dough. But don't add them in raw – they'll add too much moisture to your dough. Instead, roast them in the oven to both increase their flavour and dry them out.